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Tony Gemignani replied to this post • almost 3 years ago

What's your favorite brand of tomatoes?

What is your favorite brand of tomatoes? I've only tried 2 or 3 brands of tomatoes and am looking to try more. I'd be interested to know which brands you prefer and why.

I've had great luck with... (more)

Adam Thompson
posted almost 3 years ago

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Nanette Lund replied to this post • almost 3 years ago

Homemade Ricotta

What is the shelf life of homemade ricotta cheese? Is it good to store the cheese in the liquid whey that is leftover from the draining process?

Chris M.
posted almost 3 years ago

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Steve S. replied to this post • almost 3 years ago

Is there a big difference between volume and weight measurements?

Most of the recipes I follow describe ingredients in terms of cups and teaspoons instead of grams and ounces. Is there a big difference between the two when it comes to the end result?

Nadia B.
posted almost 3 years ago

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Idy vs active yeast block

Do you think that active block yeast is better or does it affect the dough vs idy

Johnny R.
posted almost 3 years ago

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Tony Gemignani replied to this post • almost 3 years ago

What causes the dough to be spongey

i took a pie home from my store for a football game and after 20 min it felt spongey and no crispiness. what is the number 1 method to get crispy

Johnny R.
posted almost 3 years ago

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Susie H. replied to this post • almost 3 years ago

How long should I let my oven/stone heat preheat?

When making pizzas in my oven, how long should I preheat the oven? I'm using a stone and baking at 500F. Some recipes call for 20-30 mins of preheat time, yet others say an hour.

Dan Lee
posted almost 3 years ago

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Sharlene M. replied to this post • almost 3 years ago

How can I prevent my dough from sticking to my pizza peel?

I'm having trouble getting my dough off the peel and into the oven. In the best case, it sticks a little and the shape gets messed up by the time it ends up in the oven. In the worst case, it's an ... (more)

Marcos F.
posted almost 3 years ago

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Sharlene M. replied to this post • almost 3 years ago

Transferring pizza to oven

As a novice pizza maker I find it really hard to transfer my pizza to the oven. Especially after I've loaded it up with ingredients.
I've tried using cornmeal and flour, but it makes an awful mess ... (more)

Jason Shugars
posted almost 3 years ago

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Sharlene M. replied to this post • almost 3 years ago

Is it better to use fresh tomatoes or canned tomatoes for pizza sauce?

I've been trying to perfect my sauce and have recently started using fresh tomatoes instead of canned. The results haven't been too promising. Surprisingly, my sauce with canned tomatoes is meaning... (more)

David Burke
posted almost 3 years ago

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Tony Gemignani replied to this post • almost 3 years ago

Which styles of pizza are included in the Pizza Bible?

Is there a comprehensive list of the styles of pizza covered in The Pizza Bible book? I'd like to learn about some of the less common styles of pizza. Are there any notable styles that are missing?... (more)

Rebecca Carlson
posted almost 3 years ago